Recipe by Wendy E. Boles
"This simple Moroccan soup is easy to prepare and can be served in the evening or for breakfast. Serve warm with honey on the side. If desired, sweeten the soup with the honey. Garnish with cinnamon. The soup will thicken as it cools. Stir in additional water to thin the soup when reheating."
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coarse semolina flour
1 1/4 teaspoons
salt, or to taste
anise seed, or more to taste
This has a great flavor combination with the spice and length of simmering the semolina. I did not add any honey or other sweetener cuz it had its own sweet taste! I briefly thought about not using as much milk as stated, but put it all in anyhow. It was a bit thin so next time I'll decrease it a little bit. All in all, I'm very much liking this and will be using it again, maybe adding some dried fruit in too.! Thanks a lot, Wbolesnyc, for this post!
* Percent Daily Values are based on a 2,000 calorie diet.
Moroccan Semolina Soup with Milk, Anise Seeds, and Honey
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 88
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